Grilled Eggplant Fan

By: Dorine Lam, RDN, MS, MPH

Grilled EggplantIngredients:

  • 3 Asian Eggplants
  • Salt
  • 2 medium organic tomatoes
  • 1 large organic red bell pepper
  • 1 red onion


  • 4 tbsp red wine vinegar
  • 2 tsp minced garlic
  • ¼ tsp ground pepper
  • 1/3 cup extra virgin olive oil


  1. Thinly sliced the eggplant lengthwise from 2-inches from the head to the end. Split to 4-5 slices. DO NOT cut all the way to the head; leave around 2 inches from the top.
  2. Liberally rub salt to each eggplant slices. Let stand for 15 minutes.
  3. Cut the rest of the vegetables into thin (1/2-inch) slices.
  4. Preheat oven to 350.
  5. Whisk together the Sauce Ingredients.
  6. Towel dry the eggplant slices.
  7. Flatten the eggplant head by smashing it.
  8. Place the eggplant on a baking sheet.
  9. Slip the vegetables between each eggplant slices. (Eggplant, tomato, eggplant, onion, eggplant, bell pepper, eggplant).
  10. Spoon 2/3 the Sauce evenly onto the eggplants.
  11. Bake for 50-60 minutes or until soft.
  12. Before serving, add the rest of the Sauce onto the eggplant.

© Copyright 2014 Michael Lam, M.D. All Rights Reserved.

Grilled Eggplant